Sharing Your Food Recipes to thousands of followers
Succulent roast topside of beef, made especially irresistible with a mustard crust, piquant shallots and red wine enriched gravy
Preparation time:
30 min
Cooking Time:
1 h 20 min
Ready In:
1 h 50 min
Level of Difficulty:
About User
Chef Danny
Member since Sep 5, 2017
Location: London
User not following anyone yet.
Succulent roast topside of beef, made especially irresistible with a mustard crust, piquant shallots and red wine enriched gravy

Roast beef with red wine & banana shallots

Posted in: Beef
Tue, Nov 7, 2017, 06:49, 1 Year ago
star star star star star
0 out of 5 with 0 ratings
comments: 0 - hits: 261


  1. Let the meat come to room temperature for 1 hr before you roast it. Heat oven to 220C/200C fan/gas 7. Dry the meat with kitchen paper, then rub the oil all over it. Mix the mustard powder with the sea salt and 1 tsp pepper, then rub this over the meat too. Lay the carrots in a large roasting tin to make a trivet and sit the beef on top, fat-side up.

  2. Roast for 15 mins, then turn the heat down to 180C/160C fan/gas 4 and roast for another 55 mins. This will give you medium beef; for medium-rare, cook for 45 mins. (When it’s done, a probe thermometer inserted into the thickest part of the beef should read 65C).

  3. With 30 mins cooking time left, baste the beef in the fat that has pooled in the tin, add the shallots and bay leaves, and coat these in the fat too. Season and return to the oven. Meanwhile, boil the wine in a small saucepan to reduce it by two-thirds.

  4. When the meat is ready, transfer to a board, cover loosely with foil and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and return the tin to the oven for a further 10-15 mins until the shallots are tender.

  5. Scoop out the shallots with a slotted spoon and set aside to keep warm. Remove the excess fat from the tin and discard, leaving 1 tbsp fat and all the dark juices behind. Add the flour and cook on the hob for 2 mins, stirring constantly. Gradually whisk in the reduced wine, followed by the stock and redcurrant jelly, scraping up all the tasty bits from the bottom of the tin. Bubble until thickened and rich, add the juices from the resting meat, then season to taste. Discard the carrots. Serve the beef with the gravy and shallots.

Jane Hornby


2kg topside of beef (buy one with a layer of natural fat on the top) 300ml full-bodied red wine ( I used a shiraz blend) 1 tbsp vegetable oil or sunflower oil 1 tbsp English mustard powder1 tsp Maldon sea salt2 large carrots , halved lengthways 12 banana shallots, peeled and halved lengthways 2 bay leaves 2 tbsp plain flour 500ml fresh beef stock 2 tsp redcurrant jelly


There are no comments for this recipe.
Only authorized users can leave comments. Please sign in first, or register a free account.
You might also like
Skinny Beef Stroganoff
Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat.
Beef schnitzel
A pan-fried beef recipe
Skinny beef lasagne
This meal provides 354 kcal, 29g protein, 22g carbohydrate (of which 10.5g sugars),etc.
Beef, leek & swede Cumberland pie
With a golden swede, creamy potato and crunchy breadcrumb topping, this twist on a Cumberland pie is sure to become a warming winter staple
Beef bulgogi stir-fry
Quicker than a takeaway and so much better for you, this low-calorie stir-fry is easy to make and ready in just 20 minutes
Rich ragu
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka
Pot-roast beef with French onion gravy
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions